Easy Beef & Crushed Lemon Potatoes
with Cherry Tomato Salad & Garlic Aioli- Milk
- Eggs
We've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced beef rump to the potatoes spiked with citrus, this dish features everything we're addicted to! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
2
potato
½
lemon
1 packet
garlic paste
1 sachet
chicken-style stock powder
1 packet
beef rump
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains: Eggs;)
1 sachet
Aussie spice blend
1 punnet
snacking tomatoes
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk;)
1 tbs
water
½ tsp
honey
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil and the butter. Cook 1/2 the garlic paste, stirring, until fragrant, 1 minute. • Add chicken-style stock powder, the water and a squeeze of lemon juice, then bring to the boil. Remove from heat, return potato to pan and toss to coat. Lightly crush potato, then cover to keep warm.
TIP: Use as much or little lemon juice as you'd like.
• While the potato is cooking, place beef between two sheets of baking paper. Pound with a rolling pin until slightly flattened (this ensures it's nice and tender!). • Combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add beef, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Halve snacking tomatoes. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add mixed salad leaves and snacking tomatoes. Toss to combine.
Little cooks: Help toss the salad!
• Slice beef rump. • Divide beef, crushed lemon potatoes and cherry tomato salad between plates. Spoon any resting juices over the beef. • Drizzle garlic aioli over beef. Serve with any remaining lemon wedges. Enjoy!
